How to Make Perfect Blistered Shishito Peppers {paleo + whole30}

Let’s learn how to make perfect blistered shishito peppers with a garlicky aioli sauce! They are not only crazy delicious, but also super simple and easy to make. They are also very healthy – a great source of fiber, vitamin C, and minerals. An excellent gluten free, paleo + whole30 snack or side dish made with a few healthy ingredients + a sauté skillet! Substitute a different dipping sauce for a vegan option.

Perfect blistered shishito peppers are where it’s AT babes & I’m so excited to share this how to with you today.

Have you tried shishito peppers before?

Recently they’ve become fairly popular at many restaurants as an appetizer / side dish, and I’ve totally fallen in love with them.

This may sound weird but they sort of satisfy the same craving you might have for potato chips or popcorn.

They are a little bit spicy (just enough to keep you coming back for *one* more 😉), and have a lovely complex smoky flavor when they are charred and blistered in a skillet. Top them with a squeeze of lemon juice, lots of flaky sea salt, and pair them with a garlicky paprika aioli dipping sauce and you’re in BUSINESS.

Crazy delicious snacking business – which really is the best kind, don’t you think? 😜

How to make perfect blistered shishito peppers

Perfect blistered shishito peppers are not difficult to make. It’s really just a matter of using the right equipment and technique.

Before you start cooking the peppers, make the garlicky aioli sauce for dipping.

The garlicky aioli is made with:

Wash and dry the peppers – you don’t really want any water left on the peppers after washing them or they will steam in the pan before they start to blister and char.

In a large cast iron or non stick skillet big enough for peppers to sit in a single layer, heat avocado oil over medium high heat, until oil is shimmering and very hot. Do not add the peppers to the pan until it’s ready.

Add peppers and let sit for about 30 seconds, so they have a chance to char and blister before tossing. Cook, tossing every 30 seconds or so until peppers are charred all over and have softened slightly.

You’ll know that they’re done when each pepper is fairly charred on all sides, and has started to soften, but is still bright green and holding it’s shape. For the best texture and flavor you don’t actually want them to cook all the way.

And that’s IT!

Squeeze some fresh lemon juice over the blistered peppers, shower them with flaky sea salt, and serve alongside the super yummy / garlicky aioli as a dipping sauce!

See! So easy, right?

Are shishito peppers healthy for you?

Shishito peppers are a super nutritious vegetable!

They are a good source of:

Vitamin C

Lots of dietary fiber

Antioxidants

Minerals like iron, copper, folate, and magnesium

And as long as they’re not fully cooked, they also act as a prebiotic in your gut.

A prebiotic is a food that gives the good bacteria in your digestive system something to feed on. The idea is that more high quality prebiotics in your diet = a happier and healthier balance of bacteria in your digestive system!

Serving suggestions

These blistered shishito peppers are an excellent snack, but also work as a side dish for whatever type of protein you’re making. Chicken, steak, pork, some spicy sausages, or seafood would all be excellent paired with shishito peppers!

Shishito peppers vs Padron peppers

These two peppers are often mistaken for one another. They are in fact, two different types of peppers.

Shishito peppers:

Are longer in shape

Have thicker skin + more crunch

Are less spicy

Padron peppers:

Are smaller and more squatty looking

Have a thinner skin and are more tender

Are more spicy

If you can’t find shishito peppers at the store, but you can find padron peppers you can 100% substitute them. Just cook them for a little less time since their skin is more thin and will cook more quickly. Also expect a little more heat!

Dietary modifications

To make this recipe vegan: either use a vegan mayo, vegan yogurt in place of the mayonnaise, or substitute a cashew based sauce like this one for the aioli dipping sauce.

A few notes on this recipe

Some good stores to look for shishito peppers at are Trader Joe’s, Whole Foods, and your local natural food store.

If you don’t have avocado oil you can substitute another oil that is safe for high heat. Some good alternative are coconut oil, bacon fat / lard, or ghee. Because they need to cook at such a high temperature you don’t want to use more delicate oils like olive oil or butter.

You can get creative with the dipping sauce! Just about any type of aioli or yogurt sauce would be very delicious.

Shishito peppers are mostly considered to be a mild chili, however, 1 in every 10-20 peppers will have quite a bit more spice than all the others. Keep that in mind as you’re munching so you’re prepared for a little extra kick of heat!

The only part of the pepper you don’t want to eat is the stem – the rest is fair game!

How to Make Perfect Blistered Shishito Peppers {paleo + whole30}

Description

Let’s learn how to make perfect blistered shishito peppers with a garlicky aioli sauce! They are not only crazy delicious, but also super simple and easy to make. They are also very healthy – a great source of fiber, vitamin C, and minerals. An excellent gluten free, paleo + whole30 snack or side dish made with a few healthy ingredients + a sauté skillet! Substitute a different dipping sauce for a vegan option.

Scale

Ingredients

for peppers

1 teaspoon avocado oil, or another high heat cooking oil

about 8 oz shishito peppers

flaky sea salt

lemon wedges

for the garlicky aioli dipping sauce

1/3 cup high quality mayonnaise

2 teaspoons lemon juice

1 large garlic clove, grated or pressed

1/4 teaspoon sea salt

1/4 teaspoon smoked paprika

Instructions

First make the aioli. In a small bowl whisk together the mayonnaise, lemon juice, garlic, paprika and salt. Taste and add more salt or lemon juice if desired. Set aside.

In a large cast iron or non stick skillet big enough for peppers to sit in a single layer heat avocado oil over medium high heat, until oil is shimmering and very hot.

Add peppers and let sit for about 30 seconds so they have a chance to char and blister before tossing. Cook, tossing every 30 seconds or so until peppers are charred all over and have softened slightly.

You’ll know that they’re done when each pepper is fairly charred on all sides, and has started to soften, but is still bright green and holding it’s shape. For the best texture and flavor you don’t actually want them to cook all the way.

About Me

Well, hey there! I’m Nyssa! The girl behind Nyssa’s Kitchen. I’ll never say no to an iced coffee, I believe that kitchen dance parties make your food taste better, and that sharing good food is one of the best ways to share love.